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I came across this recipe for a rhubarb crumb cake a while ago. Rhubarb is something that I had been wanting to use more and a cake sounded like a great way to do it. I bookmarked the recipe to save for when rhubarb was in season and now that it was I had the chance to make it. The ingredient list for this recipe is a bit long but the cake comes together easily. The rhubarb crumb cake was really good! The cake was nice and soft and moist and the crumbs were light and sweet. Rhubarb is a bit tart and it perfectly balanced the sweetness of the crumb topping. I admit, I have been eating this cake for breakfast, along with the rhubarb fool. I have been enjoying the rhubarb so far this year and I look forward to using it some more.

Directions:1. Toss the rhubarb with the sugar, cornstarch and ginger to coat.2. Mix the sour cream, egg, egg yolk and vanilla in a large bowl.3. Mix the flour, brown sugar, sugar, cinnamon, ginger and salt in a large bowl.4. Mix the butter into the flour mixture.5. Mix the sour cream mixture into the flour mixture 1/3 at a time mixing in between.6. Pour all but 1/2 cup of the batter into a greased 8x8 inch baking dish followed by the rhubarb mixture and the remaining batter.7. Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.8. Break the topping into big crumbs with your hands and sprinkle onto the cake.9. Bake in a preheated 325F oven until a toothpick pushed into the center comes out clean, about 50 minutes.

I confess I used to think rhubarb unimaginably awful. Then, I was converted. Totally. My partner loves it. So, when I recently saw it in a local form, I made a rhubarb compote (with vanilla and ginger) with salmon. Sounds odd but I love it.

When you republish a recipe that was created by somneone else, at the very least you should give full credit by name in your post. I expected to see Smitten Kitchen cited and praised for this recipe. When you name your source, rather than just pointing to it, you benfit that source by increasing their search engine optimisation. You need to also make sure that the link contains key words that benefit Smitten Kitchen. I know it's a brave new world for most of us in blogging land and we all need to learn the rules of kind and legal engagement.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.